Beef Morcon Recipe

Arrange each beef slice between two parchment paper or cling wrap and with a meat mallet, pound to about ½-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.

In a bowl, combine beef, lemon juice, soy sauce and pepper to taste. Marinate for about 30 minutes.

Drain beef from marinade, squeezing any excess liquid and reserving marinade. Lay beef on a flat work surface arrange strips of carrots, hotdogs, pickles and eggs lengthwise over the meat. Gently gather end of beef upwards and roll neatly into a log, enclosing the filling. With kitchen twine, tie beef roulades snugly at both ends and center to fully secure. Lightly dredge with flour.

Heat oil in a wide, heavy-bottomed pan. Gently add beef roll and lightly brown on all sides. Remove from pan and drain on paper towels.

Discard oil from skillet except about 1 tablespoon. Add onions and garlic and cook until browned. Add reserved marinade and bring to a boil, scraping sides to deglaze pan. Add tomato sauce and beef broth. Add bay leaf. Season with salt and pepper to taste. Bring to a boil. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 45 minutes to 1 hour of until beef is tender.

Remove beef rolls from pan and allow to stand for about 3 to 5 minutes. Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm. Add liver spread into sauce and stir until dissolved. Continue to cook for about 5 minutes or until sauce is thickened. Pour sauce over morcon slices and serve hot.